Sunday, November 11, 2018


A bit of family history. I come from a long line of patriots. People who have a great love for this country. People who would fight to their death for the freedom this country allows.

One of my ancestors was Reverand Anthony Jacob Henkle, who in 1717 brought his family from Germany to settle in this great nation that allowed Freedom of Religion. 

His son, John Justus Henkle (also spelled Hinkle), built the fort where the Virginia Militia was trained during the Revolutionary War. In the years that followed, many more of my ancestors fought for the freedoms this country allowed.

My father served with pride during WWII in the U.S. Army. My father-in-law served in the U.S. Air Force.

My brother served in the U.S. Army in Viet Nam.  

And my husband served in the U.S. Marine Corps in Viet Nam as well.

And even now, with this new generation, my granddaughter's husband recently returned from a tour of duty in the middle east.

At a time when there seems to be so much hatred and fighting over politics, perhaps we should all sit back and simply be thankful for the freedoms we share in this great nation. And be thankful for those men and women who serve in our military who make those freedoms possible.


·       1/2 cup sugar
·       1/2 cup packed brown sugar
·       3 tablespoons all-purpose flour
·       1 teaspoon ground cinnamon
·       1/4 teaspoon ground ginger
·       1/4 teaspoon ground nutmeg
·       6 to 7 cups thinly sliced peeled tart apples
·       1 tablespoon lemon juice
·       Pastry for double-crust pie (9 inches)
·       1 tablespoon butter
·       1 large egg white
·       Additional sugar

·       In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
·       Line a 9-in. pie plate with bottom crust; trim crust even with edge. Fill with apple mixture; dot with butter. Roll out remaining dough to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in crust.
·       Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
·       Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.


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